Mushroom and potato dumpling pan

Ingredients for 2 servings:

• 150 g shiitake mushroom(s)
• 250 g mushrooms
• 150 g oyster mushrooms
• 1 onion(s)
• 1 bunch of spring onions
• 500 g potato dumplings
• 1 tbsp flour
• 250 ml water
• 150 g crème fraîche
• salt and pepper
• possibly nutmeg, grated
• cranberries for garnishing if desired
• oil
• 250 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

very aromatic, quick to make

First, clean the mushrooms. Then slice the shiitake mushrooms and quarter the button mushrooms and oyster mushrooms. Peel the onion and cut into thin wedges. Wash the spring onions and cut into slanted pieces. Heat oil in a pan. Add the potato dumplings and fry until golden brown, turning frequently, then remove. Add a little more oil to the frying fat and fry the mushrooms and onion vigorously for about 5 minutes. Add the spring onions and fry briefly. Dust everything with flour and sauté. Deglaze with 250 ml water and stir in the crème fraîche, then simmer for about 5 minutes. Season the sauce to taste with salt, pepper, and nutmeg. Add the potato dumplings and heat briefly. If you like, garnish the dish with the cranberries.